You are here: Home » Recipes » Leek Soup (Purresuppe) Leek Soup (Purresuppe) Recipe by Deanna Segrave-Daly, RDKitchen Tested Yield 6 servings Garlicky leeks, sweet parsnips and creamy potatoes blend together for a heart-warming dish. Teresa Blackburn PrintEmail This soup is very thick, almost like a purée. If you want a thinner soup, add more broth. Ingredients 1/4 cup butter, unsalted2 large leeks, sliced (white and light green prts only)4 medium white potatoes, cut into 2-inch cubes3 medium parships, peeled and cut into 1-inch cubes5 1/2 cups reduced-sodium vegetable broth1 teaspoon salt Freshly ground black pepper Fresh chopped parsley Instructions In a large stockpot, melt butter over medium heat. Add leeks and cook 5 minutes, stirring occasionally. Add potatoes and parsnips; cook 5 minutes, stirring occasionally. Pour in vegetable broth; cover and simmer until vegetables are fork tender, about 30 minutes Working in batches, puree soup in a food processor or blender. Return to pan. Add salt and pepper Garnish with fresh parsley when serving.